Chicken, Broccoli & Cheddar Mac and Cheese

Mac and Cheese is a classic staple here in our home. I will make some type of homemade mac & cheese every month. To keep things interesting, I’m always changing up the recipe, but I admit…when it comes to comfort food, the classic, cheesy…mac and cheese is best!

Today’s guest post recipe is courtesy of the generous folks over at Pasta Fits. If you’re looking for additional pasta recipes, you’ll want to check out their website for more.

Chicken, Broccoli & Cheddar Mac and Cheese Recipe

4 oz. elbow macaroni
2 cups small broccoli florets
2 Tbsp. butter
6 Tbsp. flour
2 cups skim milk
4 oz. grated sharp cheddar cheese
8 oz. cooked chicken (leftover), small dice
½ cup breadcrumbs

Bring a large pot of salted water to a boil. Cook the macaroni according to package directions. Drain and reserve.

Heat a small pan of salted water. Cook the broccoli until crisp tender (about 2 minutes). Rinse under cold water to stop the cooking. Chop into ½” pieces. Reserve.

Heat a large saucepan over medium low heat. Add butter and, whisking constantly, stir in the flour taking care the flour doesn’t brown. Continue to cook for 2 minutes.

Whisk in the milk. It will thicken as it gets hot. Whisk constantly; any lumps will smooth out. Cook for 5 – 7 minutes. Mixture will bubble and thicken. When it no longer changes in consistency, it’s done.

Stir in cheese. Season to taste with salt and pepper. Stir in pasta, broccoli and chicken. Spread into a 9” x 9” pan. Sprinkle with the breadcrumbs and press them into the surface. Cool completely (at least 2 hours). Cut into 6 squares.